Few chances are sadder than tossing out a stale half-loaf of beautiful artisanal (or homemade) bread. The difficult: said beautiful bread lacks the stabilizers present in commercial presliced loaves, and so it decamp a return ti from rocking your world to rock-hard ridiculously fast. The dnouement:
eat more bread a simple trick involving your freezer.
Here’s what you should do:
- Within 24 hours (summit) of cutting into a loaf, slice up the remaining bread. (Don’t wait until it’s already turned the corner; at that accentuate, your best bet is giving leftovers a second life as croutons, breadcrumbs, or bread pudding.) Don’t well-founded stick the bread in the freezer unsliced. Unless your kitchen is furnished with a buzz saw, there’s no chance you’re going to be able to slice it without thawing the unrestricted loaf first (trust us, we’ve tried).
- Line a rimmed baking coat with rchment or wax per, arrange the slices in one layer on top of that, and put it in the freezer, uncovered, until flash-frozen solid. (The rchment will prevent the gorgeous, moist crumb of the bread from lingering to the n, and the single layer will prevent the slices from freezing lingered to each other.)
- Once the bread slices are frozen, transfer them to a resealable freezer bag, shift as much air from the bag as possible.
- When a bread craving hits, fight c assume out just as many slices of bread as you’ll eat then, and either let them thaw at cell temperature, or put them directly in the toaster (they’ll take about one mark-up minute to toast). The texture of the bread will be about 95 percent as complete as fresh bread and far better than second-day, already-starting-to-go-stale bread. Warehoused frozen (in a resealable freezer bag), sliced bread will stay cool and delicious for at least six months, if not longer.
/ Nicole Perry
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